Boiled Haddock
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Sufficient water to cover the fish
- 1/4 lb salt to each gallon of water
Instructions
- Scrape the fish, take out the inside, wash it thoroughly, and lay it in a kettle, with enough water to cover it and salt in the above proportion.
- Simmer gently from 15 to 20 minutes, or rather more, should the fish be very large.
- For small haddocks, fasten the tails in their mouths, and put them into boiling water.
- to 15 minutes will cook them.
- Serve with plain melted butter, or anchovy sauce.